Traditional recipes

Spinach and Milk Cream Soup (Video Recipe)

Spinach and Milk Cream Soup (Video Recipe)

Finely chop the onion. Finely chop the larch.

We prepare the stove and a pot in which we put the oil.

Add onion, mix and cook for 3 minutes.

Put the spinach, mix and cook for 2 minutes. Pour vegetable (or chicken) soup and milk. Season with salt and ground pepper. Stir and let the vegetable broth boil for 5 minutes, then turn off the stove.

Gradually add the lemon juice and taste each time.

Add the larch to the spinach soup, mix and season with salt and pepper, if needed.

Cover the pot with a lid and let the soup sit for at least 10 minutes, so that the flavors combine.

We serve spinach soup decorated with sour cream and croutons.

GOOD APPETITE!


Spinach pie

One of the most delicious spinach recipes, the spinach pie can satisfy even the most refined tastes.

Spinach and cheese pie

Ingredient:

For the dough:

For the filling:

Method of preparation:

For the dough, mix the ingredients in a bowl until you get a suitable hard dough, which is divided into two, a larger part, which will be used at the base, and a smaller one, to cover.

Bring the spinach to a boil, drain and mix. Then put it on the fire with flour dissolved in a little water. Bring to the boil and set aside. Put the eggs to boil.
The cheese is mixed, and most of the dough is spread with a rolling pin and transferred to a baking dish. Put the spinach, then the cheese and, from place to place, place the hard-boiled eggs and cleaned. Cover with the rest of the dough, turn the edges towards the inside of the pie and bake for an hour.


SPINACH CREAM SOUP WITH GOAT AND WALNUT CHEESE

I invite you today to cook a delicious spinach cream soup with goat cheese and nuts!

A simple recipe to prepare and ideal for both children and adults!

I used of course frozen spinach from Edenia , 100% natural and without preservatives. For a quick cooking, I highly recommend using it in Flaveur recipes!

450g sliced ​​chopped spinach from Edenia
100g goat cheese of your choice
300mL milk
a handful of walnut kernels
pepper (optional)

Boil the spinach for 2 minutes then put it in a strainer and press it until all the water comes out.

Heat the milk a little. Put all the ingredients in the cup of a blender and mix until you get a fine cream.

This soup is incredibly tasty! Great appetite!

Frozen spinach from Edenia has the first advantage of being available throughout the year. It also does not require defrosting before cooking!

The tender leaves of frozen Edenia spinach retain their characteristic intense flavor and are rich in essential nutrients for a balanced diet.

Edenia vegetables are cleaned, carefully sorted and quickly frozen a few hours after harvest, thus considerably reducing the loss of vitamins and nutrients.

I invite you to use it with confidence Edenian vegetables in Flaveur preparations!


9. Gnocchi soup

If you like gnocchi, then this soup must be next on the list. I know it may sound weird, I'm sure you're used to gnocchi being served as a main course with a fish sauce. But believe me when I tell you that this soup is incredible. You won't look at gnocchi the same way from now on! & # 128521


300 gr. of scalded, drained and chopped spinach
a cleaned and washed onion
a bundle of washed larch
700 ml of vegetable or chicken soup
500 ml of milk
squeezed juice from half a lemon
a tablespoon of oil
salt
ground pepper

Finely chop the onion. Finely chop the larch.
We prepare the stove and a pot in which we put the oil.
Add onion, mix and cook for 3 minutes.
Put the spinach, mix and cook for 2 minutes. We pour vegetable (or chicken) soup and milk. Season with salt and ground pepper. Stir and let the vegetable broth boil for 5 minutes, then turn off the stove.
Gradually add the lemon juice and taste each time.
Add the larch to the spinach soup, mix and season with salt and pepper, if needed.
Cover the pot with a lid and let the soup sit for at least 10 minutes, so that the flavors combine.
We serve spinach soup decorated with sour cream and croutons.


Spinach cream soup

Who doesn't like spinach to ignore this post :) for the rest I will tell you that this soup deserves all my appreciation, I really liked it and I will definitely prepare it soon.

Time: 20min

ingredients: 100g fresh spinach, 1 carrot, 1 onion, 1 tablespoon butter / oil, 1 teaspoon flour, 100ml liquid cream or milk, salt, pepper, dried basil

Method of preparation:

Put the vegetables to boil in about 1.5 liters of water with a little salt.

When they have softened (we don't have to boil them much), we take them out in a bowl and we pass them with the blender, adding a little juice. Then pour the pasta back into the soup pot.

Separately we make a ranch from a tablespoon of butter, a teaspoon of flour and 100ml of milk or liquid cream. Melt the butter in a saucepan and add the flour, stirring constantly.

Quench with milk / cream and continue to mix for a few minutes until it begins to gain consistency.

Add a soup polish over the rant, homogenize it and then pour it into the pot over the soup.

Season with salt and pepper, add dried basil and let it boil before declaring it ready)

Serve hot with toast or croutons and with a supplement of sour cream or grated Parmesan cheese according to your preferences.


Serve spinach with garlic and fry in the oven

How to eat? Well, classically put the spinach with the polish in a deeper plate and place the whole skewers in the green & # 8222balta & # 8221. A general maglavais comes out when you start chopping the pieces and dipping them in spinach. Buuun! but unsightly. So I cut the skewers into bars and added the spinach as a dip. Much cleaner, so to speak. I grated a few more Parmesan flakes on top before serving.


Creamy spinach with egg & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of creamy spinach with egg is ideal during the summer. I really like spinach, although as a child I really hated it. My mother was struggling to make me eat it and she was having a hard time convincing me. He finally succeeded when he added a fried egg to me. Sometimes we eat more egg and less spinach. As I got older, I started liking spinach when I discovered it spinach pie if cheese. The combination of cheese and spinach is extraordinary and so good that it convinced me to eat spinach.

My mother often made spinach, but this recipe for creamy spinach with egg is my favorite. My mother made the mistake of cooking too much spinach and it got that unpleasant color. I think we don't eat it more because of the color. Luckily for me, my little girl eats spinach very well, so I cook it quite often. I made spinach in many ways, but I like the cream cheese version the most. No need for rantas, flour or starch, cream cheese is enough to have a creamy and tasty dish. It's the best spinach recipe I've ever tried!

Because Romanian spinach is no longer found in the markets, I used it spinach leaves from Bonduelle. I like it because it is of very good quality, the spinach is leafy and is frozen quickly. This way it keeps its color and properties. I let the spinach thaw because I wanted to chop it before cooking. You can use spinach and directly frozen without any problem. You only have to leave it on the fire until it thaws and the water it contains evaporates. It is very important not to overcook the spinach. He just has to get to the boiling point.

At the end, put the cream cheese and the creamy spinach with egg is ready. Speaking of egg, you can fry the egg in the pan, as I did or you can lay it. You can even boil the soft-boiled egg if you wish. Serve the wonderful creamy spinach with egg and enjoy the best spinach recipe. You can serve it as such, simply or with put on the bottle, e.g. Surely the little ones will love the recipe and will eat it with pleasure. If there is spinach left, you can use it for the recipe chicken stuffed with spinach. This way you can make anyone love spinach.


Broccoli cream soup

One of the favorite cream soups in our family? Broccoli cream soup! The truth is that broccoli in general is a place of honor for us, in any combination. But Broccoli Cream Soup and Pasta with white sauce, broccoli, chicken and spinach are the recipes we make at least once every two weeks. Have you tried the pasta recipe so far? It's one of the most beloved recipes on the blog, you can find it here: PASTA WITH CHICKEN, BROCCOLI AND SPINACH.

There are several variants of broccoli cream soup, as many housewives as many habits. Some choose to put a large potato in the soup, for extra creaminess. I prefer to use more broccoli, sweet cream and parmesan. Thus, the soup comes out very creamy and delicious!

Let's talk about the vegetable or chicken soup that we use in the recipe for Broccoli Cream Soup. You can prepare the soup from vegetables (3 carrots, 1/2 celery, a parsnip root and one of parsley and 2 liters of water) or from vegetables and chicken cutlery. Once prepared, the soup can be used immediately or frozen in airtight bags until use. Or you can use cubes of organic chicken soup, which have ok ingredients and can be used especially in case of & # 8220intervention & # 8221. Of course, in the Broccoli Cream Soup recipe you can also use water, but the taste will be much richer using the soup. In the chapter & # 8220sweet cream & # 8221 we use sweet cream for cooking, not fermented cream.

For the VIDEO recipe for BROCCOLI CREAM SOUP click PLAY in the window below! & # x2665 Don't forget to subscribe to Teo’s Kitchen YouTube channel (click HERE) & # x2665

Ingredients for 6 servings of Broccoli Cream Soup

  • 1 liter of chicken / vegetable soup
  • 1 kg of frozen / fresh broccoli bouquets
  • 3 tablespoons olive oil
  • 3 cloves of garlic
  • a medium onion
  • 3 tablespoons olive oil
  • 250ml sweet cream for cooking
  • 80g parmesan
  • salt, pepper, nutmeg

Put the olive oil in a 3 liter pot. Saute onion and garlic for 1 minute. Season with salt, pepper, nutmeg. Then add the broccoli bouquets. If it is fresh broccoli, cut it into bouquets of the right size, wash it very well in a sieve. If the broccoli is frozen, we put it in a sieve and pass it very well under a stream of hot water before adding it to the pot.


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